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At home bakers- do you do cake testing? - Page 5

post #61 of 76

Anna, is that a craftsman tool chest painted blue?

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #62 of 76

Anna, your room is fantastic! Thanks for sharing the pictures!

post #63 of 76
Are all of those things on the shelf dummy cakes?
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #64 of 76
Also what's a plateau?
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #65 of 76
Quote:
Originally Posted by sixinarow View Post

Anna, is that a craftsman tool chest painted blue?
it is, the ugly black looked like an eyesore and sucked the light out of the room icon_smile.gif if you look under my 3 bowl sink you'll see I painted the ugly plumbing, too icon_wink.gif
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #66 of 76
Anna, I am in an agony of jealousy here! Love, love, love your setup!
post #67 of 76

Resurrecting an older thread here, just to mention something new that I tried...as I posted earlier I usually hold my consults in a public place. The reason is two-fold--hesitant to bring strangers into my home & my HOA doesn't allow "traffic" due to a home-based business (whole other topic, there). Starbucks and Panera were OK, but I didn't give them their cake tasting box until it was time to go because I didn't want them to eat my stuff in a restaurant; that's just wrong plus it opens me up to the risk of getting kicked out icon_wink.gif.

 

OTOH, my experience is that the consults go better and I have a higher booking rate when the potential customer tries the samples during the meeting. So, I met a wedding couple today at the Food Court at a mall! It was perfect! I bought drinks from one of the food vendors, set up at a table, they had a little picnic of cake and buttercream while we had the meeting. It was mid-afternoon so no lunch rush. No one cared that they ate cake. They loved my cake samples and my work, I love the cake they want and their venue.

 

I think the ONLY reason I didn't seal the deal on the spot was that they decided they want square cakes and I couldn't do a quote on the spot.

 

I'm making some other changes, too, but that's a different beast...

post #68 of 76

Quote:

Originally Posted by Elcee View Post

I also do consultations. Consultations for cakes of 100 servings or more (regardless of the occasion) include a complimentary tasting-to-go box. The box contains 3 flavors of cake and 3 flavors of buttercream, all my choice, depending on what I have on hand. For cakes of fewer than 100 servings, a box may be purchased for $25.

 

For some reason, I haven't been able to upload pictures into posts...here's a link to a picture of one of my boxes:

https://www.facebook.com/photo.php?fbid=497737583624608&set=a.377050832359951.90561.368152219916479&type=3&theater

Elcee: very nice packagings & sounds like good business advice also.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(12 photos)
Fishing / Hunting
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(12 photos)
Fishing / Hunting
(10 photos)
Reply
post #69 of 76

Interesting post...

post #70 of 76
Quote:
Originally Posted by Annabakescakes View Post

Some of the photos are taken at different times and strategically to hide the mess, so I know it doesn't really show how things are truly set up. One of these days, when I have a couple thousand to invest, I'll fly Laney up to help me drag it all out and find a place for it... I even have 2 really nice label makers and we'll make a trip to the Container Store in Cincinnati icon_wink.gif and we'll take some great pictures then!!!

I just squealed with delight. Feeling lighted from the excitement of just thinking about it.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #71 of 76
I'm often telling - you can buy a small cake and test. Not far I made the proposal, if there are more than 4 people wants to test cake, i can make 4 different cakes, cut it on 4 parts, and they buy one cake with 4 different parts. It's a very interesting idea, but anyone was interested in it. So i'm still telling "no" on answer about testing.
post #72 of 76
Anna, i LOVE your garage! icon_smile.gif I'm working at a small kitchen, so dream about bigger place. You had so good organise the aria, congratulations!
post #73 of 76

I'm not an at home baker, I work in a restaurant.  I offer 8 flavor combos for weddings.  My cakes are four layers of cake and three of the fillings.  But, my tasters are just three layers of cake.  

I bake the cake in a half sheet pan, and cut it into 3 strips lengthwise.  I then layer the cake with the fillings and frost them.  After they are chilled, I wrap them well and freeze them.

When we get an order for a tasting, which is a choice of three, I remove them from the freezer and cut a slice.  They thaw in the fridge, then I let them sit at room temp for about 1/2 hour prior to the appointment.  Works great, and no one knows it's been frozen. 

I've worked a couple of places that make rounds and freeze them, but I prefer the long strip.  I get more servings that are easier to cut. And, we have sold more wedding cakes since I offered the tasting option.  You can charge for it as well.  The place I work is overpriced, so we charge $25 for it, and it doesn't seem to be an issue.  I suggested putting that toward the cake deposit, but they can get away with not doing that.  One bakery I worked only charged $10. So, it is an option.  I've had a couple of people ask about tasting another type of filling with a cake, and I just tell them I can make a cupcake with that particular filling or buttercream, and they are OK with that.  

This is what my tasting looks like:

 

 

post #74 of 76

OMIGOODNESS...I want to get married just so I can do one of your tastings. They look so good.

post #75 of 76
Quote:
Originally Posted by rychevamp View Post

I'm not an at home baker, I work in a restaurant.  I offer 8 flavor combos for weddings.  My cakes are four layers of cake and three of the fillings.  But, my tasters are just three layers of cake.  

I bake the cake in a half sheet pan, and cut it into 3 strips lengthwise.  I then layer the cake with the fillings and frost them.  After they are chilled, I wrap them well and freeze them.

When we get an order for a tasting, which is a choice of three, I remove them from the freezer and cut a slice.  They thaw in the fridge, then I let them sit at room temp for about 1/2 hour prior to the appointment.  Works great, and no one knows it's been frozen. 

I've worked a couple of places that make rounds and freeze them, but I prefer the long strip.  I get more servings that are easier to cut. And, we have sold more wedding cakes since I offered the tasting option.  You can charge for it as well.  The place I work is overpriced, so we charge $25 for it, and it doesn't seem to be an issue.  I suggested putting that toward the cake deposit, but they can get away with not doing that.  One bakery I worked only charged $10. So, it is an option.  I've had a couple of people ask about tasting another type of filling with a cake, and I just tell them I can make a cupcake with that particular filling or buttercream, and they are OK with that.  

This is what my tasting looks like:

 

 


That looks fabulous! Thanks, that's good information! How long can they be stored frozen?

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